Recipe: Preserved Peaches
Prep Time:
45 minutes
Cook Time:
5 minutes
Servings:
5 cups
Ingredients
  • 3 pounds peaches
  • 4 cups water
  • 1 cup sugar
  • 4 lemon thyme sprigs, divided
  • Twi 2-inch strips orange peel, removed using a vegetable peeler, divided
Directions
  1. Prepare an ice bath. Bring a large pot of water to a boil. Using a paring knife, cut a small "x" on the bottom of each peach. Working in 2 batches, gently lower the fruit into the boiling water and blanch for 1 to 2 minutes, depending on the ripeness of the fruit. Using a slotted spoon, immediately transfer the fruit to the ice bath. After about 1 minute, remove the fruit and use the paring knife to peel off the skin. Following the "x" slash marks, quarter the peaches with the help of the pairing knife, pulling or cutting the fruit off the pit. Set aside.
  2. In a medium saucepan over medium-high heat, combine the water, sugar and peaches. Bring to a boil and remove from heat. Divide the peaches, thyme and orange strips between 2 sterilized wide mouthed quart jars, leaving a ½-inch headspace. Wipe the rim and seal.
  3. Process the jars in a boiling water bath for 25 minutes. The peaches keep for up to 6 months.